The use of transglutaminase enzyme in manufacturing ripened hard cheese /
Hend Helmy ElSayed Ali
The use of transglutaminase enzyme in manufacturing ripened hard cheese / إستخدام إنزيم الترانس جلوتاميناز فى تصنيع الجبن الجاف Hend Helmy ElSayed Ali ; Supervised Ahmed Mohamed Mohamed Metwally , Sanaa Mohamed Abdelbaki Badran , Eisa Abdelghaffar Emara - Cairo : Hend Helmy ElSayed Ali , 2015 - 48 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
Cultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei resulted in highest cheese yield, Organoleptic scores and best texture than the control of L.bulgaricus and S. thermophilus. Green tea extract could be used to stimulate lactic acid bacteria proteolysis. Green tea extract beside its activation effect, adds polyphenols which renders cheese as a functional food
lactic acid bacteria Ras cheese Transglutaminase
The use of transglutaminase enzyme in manufacturing ripened hard cheese / إستخدام إنزيم الترانس جلوتاميناز فى تصنيع الجبن الجاف Hend Helmy ElSayed Ali ; Supervised Ahmed Mohamed Mohamed Metwally , Sanaa Mohamed Abdelbaki Badran , Eisa Abdelghaffar Emara - Cairo : Hend Helmy ElSayed Ali , 2015 - 48 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
Cultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei resulted in highest cheese yield, Organoleptic scores and best texture than the control of L.bulgaricus and S. thermophilus. Green tea extract could be used to stimulate lactic acid bacteria proteolysis. Green tea extract beside its activation effect, adds polyphenols which renders cheese as a functional food
lactic acid bacteria Ras cheese Transglutaminase